Kimchi, a traditional Korean dish made from salted and fermented vegetables, may contain antibiotic-resistant bacteria.
Magdalena Bujak/Alamy
Fermented foods such as kimchi and artisan cheese can contain bacteria that are resistant to antibiotics, some of which can cause health problems.
For over 20 years, Wanghua A research team at Ohio State University in Columbus has been working with manufacturers of fermented products, such as cheese shops, to ensure that their products are free of antibiotic-resistant microorganisms.
In her latest study, Wang and her colleagues looked for such microbes in 10 types of kimchi, a traditional Korean kimchi.
Source: www.newscientist.com
